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PANFRIED SEA BASS WITH HARISSA
Ingredients
- 3 tbsp harissa paste (store-bought or see recipe)
- 1 tsp ground cumin
- 4 sea bass fillets, about 1 pound / 450 g in total, skinned and with pin bones removed
- all-purpose flour, for dusting
- 2 tbsp olive oil
- 2 medium onions, finely chopped
- 6 1/2 tbsp / 100 ml red wine vinegar
- 1 tsp ground cinnamon
- scant 1 cup / 200 ml water
- 1 1/2 tbsp honey
- 1 tbsp rose water
- scant 1/2 cup / 60 g currants (optional)
- 2 tbsp coarsely chopped cilantro (optional)
- 2 tsp small dried edible rose petals
- salt and freshly ground black pepper
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